Director of Catering 1

Parkhurst Dining; Hanover (IN); On-site; USD 60,000 - 80,000; Full time

Job summary

Parkhurst Dining seeks a Director of Catering 1 to oversee complex catering operations in Hanover, Indiana. This role focuses on event planning, customer satisfaction, and revenue growth, requiring a seasoned professional with strong leadership and creativity. Join a company that values culinary excellence and customer service.

Benefits

FREE meal during your shift

20% discount at Eat’n Park and related venues

Paid time off

Access to continuous development with Smile Universe

401k, vision, dental, and medical plans eligibility

Qualifications

• 10+ years of professional experience in hospitality, 7+ years in high volume catering.
• Strong planning, organizing, and creative problem-solving skills.
• Ability to manage customer relations effectively.

Responsibilities

• Lead all catering functions from planning to execution.
• Manage customer relations and feedback during events.
• Ensure financial documentation and pricing strategies are maintained.

Skills

Leadership

Communication

Planning

Creativity

Education

Bachelor’s Degree in Hospitality Management

Associate’s Degree in Culinary

Tools

Microsoft software programs

Job description

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Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

Job Summary

The director of catering 1 is responsible for all catered functions from origination to execution in a department where the annual managed volume is above four hundred thousand annually or the unit is confirmed as high complexity. The director of catering 1 is the top catering lead for a unit and is responsible for handling complex planning, revenue growth, and culinary partnership for catering across the entire unit. This role develops catering systems conducive to growth, innovation, and excellence in customer service and has the ability to use high levels of creativity in event planning and execution. The director of catering 1 works on a consistent basis with sales personnel to generate new business and plans menus in accordance with customer expectations and budget. This individual coordinates the smooth execution of all catered events by serving as the principal contact, manager, and cost control and collection agent. The director of catering 1 is responsible for department cash handling and verification of all sales and proper reporting for all interested parties and is also responsible for handling customer complaints and rectifying problem situations.

Essential Functions

Client, Customer and Guest Relations:

• Oversees all catered events throughout the day to assess service and customer satisfaction levels. Evaluates customer suggestions and implements changes as needed.
• Plans and executes special events based upon customer preferences, budget, and expectations.
• Addresses guests’ concerns regarding catered functions and consults with GM to resolve issues.
• Models the Smile Plus hospitality imperatives.
• Develops meaningful relationships with key client personnel and special events contacts.
• “Sells Parkhurst” to clients and customers and keeps them informed on unit and Parkhurst activities/accomplishments.
• Provides financial and other data to supervisor for review with clients
  
  

Financial Results

• Works with client contact to develop costs for functions that meet company and client goals.
• Maintains documentation to support agreed-upon financial arrangements for events.
• In conjunction with the Chef, determines pricing of catering event using company guidelines.
• Properly bills for catered events per policy.
  
  

Qualifications

• Ten or more years of professional experience with seven or more years in hospitality industry, preferably in high volume catering.
• Bachelor’s or Associate’s Degree in Hospitality Management, Culinary, or related field preferred, or equivalent related job experience.
• Strong planning and organizing skills to consistently meet deadlines.
• Creativity and innovative event presentation skills are highly desirable.
• Strong leadership, communication, and team management skills.
• Proficient in Microsoft software programs.
  
  

Benefits

• FREE meal during your shift.
• 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
• Paid time off.
• Access to continuous development with Smile Universe.
• Eligibility for 401k, vision, dental, and medical plans.
  
  

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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